INGREDIENTS

• Pasta (400g)
• Flavoro Salted Egg Spread (100g)
• Butter (50g)
• Garlic: 4 cloves, minced,
• Curry Leaves
• Chili
• Parmesan Cheese 40g, grated (optional),
• Salt and Pepper: To taste,
• Water: For boiling pasta

PREPARATION

Cook the Pasta:
Start by boiling 400 grams of pasta in a large pot of salted water. Cook according to the package instructions until the pasta is tender enough to chew but with a slight bite. Once cooked, drain the pasta and set it aside. For best results, reserve a small cup of the pasta water, which can be used later to adjust the sauce’s consistency if needed.

Sauté the Aromatics:
In a large pan, melt 50 grams of butter over medium heat. Once the butter starts to bubble, add 4 finely minced garlic cloves, 10 to 12 fresh curry leaves, and 2 to 3 chopped green or red chilies, depending on your spice preference. Sauté the mixture for 1 to 2 minutes until the garlic is golden and the curry leaves release their aroma. This step forms a fragrant and flavorful base that enhances the richness.

Mix and Serve:
Reduce the heat to low and add 100 grams of Flavoro Salted Egg Spread to the pan. Stir gently until it melts into the butter and aromatics, creating a smooth and savory sauce. Add the cooked pasta to the pan and toss well until every strand is evenly coated in the salted egg mixture. If the sauce feels too thick, splash in a bit of the reserved pasta water to loosen it up and help it cling to the noodles.

For an extra touch of indulgence, garnish the pasta with about 40 grams of freshly grated Parmesan cheese and serve immediately while hot. This salted egg pasta offers a delicious fusion of creamy, spicy, and aromatic flavors—perfect for a comforting yet elevated meal.